Espresso Truffle Cups

Name: Espresso Truffle Cups
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Southern
Ingredients: 16 chocolate-covered espresso beans; 79 milliliters dark chocolate chips; 1 teaspoon instant espresso coffee powder or granules; 1 inch 16 foil candy cups (not mini paper baking cups); 296 milliliters white vanilla baking chips; 16 servings Unsweetened baking cocoa, if desired; 2 teaspoons vegetable oil; 2 Tbsps whipping cream

Espresso Truffle Cups

The recipe Espresso Truffle Cups is ready in approximately 1 hour and is definitely a super gluten free option for lovers of Southern food. This beverage has 142 calories, 2g of protein, and 9g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of vegetable oil, chocolate chips, vanilla baking chips, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Place candy cups in mini muffin pans. In medium microwavable bowl, microwave baking chips and oil uncovered on High 1 minute; stir. Microwave in 30-second intervals, stirring after each, until melted and smooth.

Ingredients you will need

Candy

Cooking Oil

Equipment you will use

Microwave

Bowl

Spoon 1 teaspoon melted mixture in each candy cup. (There will be mixture left over; set aside for later use.) With back of small spoon, spread mixture in bottoms and most of the way up sides of cups. (If mixture is too liquid, cool for a few minutes so it will coat the cups.)

Ingredients you will need

Candy

Let stand until completely set.

Meanwhile, in small microwavable bowl, mix cream and espresso powder. Microwave uncovered on High 20 seconds or until cream is very hot; stir to combine. Stir in chocolate chips until melted. If necessary, microwave 15 seconds longer until mixture can be stirred smooth. Refrigerate 10 minutes to cool slightly.

Ingredients you will need

Chocolate Chips

Instant Espresso

Cream

Equipment you will use

Microwave

Bowl

When candy cups are set and espresso mixture is cooled, microwave remaining white mixture 30 seconds or just until melted but not warm. Spoon espresso mixture into small resealable food-storage plastic bag; cut 1/4 inch from one bottom corner of bag. Pipe about 1 teaspoon mixture into each candy cup. Spoon enough melted white mixture over to cover. Top each with chocolate-covered coffee bean.

Ingredients you will need

Chocolate

Espresso

Coffee

Candy

Equipment you will use

Ziploc Bags

Microwave

Sprinkle with cocoa.

Ingredients you will need

Cocoa Powder

Let stand until set, about 30 minutes.

Equipment

Microwave

Bowl

Ziploc Bags

Ingredients

Servings:

chocolate-covered espresso beans 79milliliters

dark chocolate chips 1teaspoon

instant espresso coffee powder or granules 1inch

16 foil candy cups (not mini paper baking cups)296milliliters

white vanilla baking chips 16servings

Unsweetened baking cocoa, if desired 2teaspoons

vegetable oil 2Tbsps

whipping cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.